Chocolate Mocha Cream Cake with a Chocolate Bow
- For the sponge cake:
- 6 egg yolks
- 6 egg whites
- 180 grams sugar
- 1 packet Vanilla sugar
- 80 grams Pastry flour
- 60 grams cornstarch
- 80 grams cocoa powder
- For the filling:
- 300 grams Double cream
- 150 grams Dark chocolate
- 1 Tbsp Coffee liqueur
- 200 grams Milk chocolate
- 2 Tbsps Mocha bean (Espresso)
- 350 grams whipped Whipped cream
For the sponge cake: Line a baking sheet with parchment paper. In a bowl, whisk the yolks with half the sugar and the vanilla sugar until fluffy. In another bowl, whisk the egg whites until almost stiff, fold in the remaining sugar and then continue whisking until the meringue is stiff.
Fold the egg whites into the egg yolk mixture. In a third bowl, combine the cocoa powder with the flour and the cornstarch. Fold the dry ingredients into the batter, stirring gently until well incorporated.
Spoon the batter on the baking sheet, gently smooth into an even layer and bake on the middle rack of the preheated oven (175°C (approximately 350°F) top / bottom heat) for 15 to 20 minutes. The cake is done when a toothpick inserted comes out clean.
Remove the finished cake from the oven, let cool slightly, carefully loosen the edges with a thin knife and unmold onto a baking rack. Let it rest for at least 2 hours until cooled to room temperature. Cut the sponge cake once lengthwise and once crosswise in half, so that you have four equal pieces.
Place the bottom layer in an adjustable, square baking frame/mold.
For the filling: Melt the two chocolates in seperate bowls. Mix the milk chocolate with the espresso and allow to cool. Then stir in 200 grams (approximately 7 ounces) double cream and fold in 200 grams (approximately 7 ounces) of the whipped cream.
Place half of this cream on the bottom cake layer that is in the baking frame and then cover with another cake layer. Press gently.
Mix the dark chocolate with the coffee liqueur and the remaining double cream and then fold in the remaining whipped cream. Spread onto the second layer in the baking frame and cover with a third cake layer. Press down lightly.
Top the third layer with the rest of milk chocolate cream. Place the last cake layer on top and press lightly. Let the cake set for 4 hours in the refrigerator.
For the glaze: Meanwhile, chop the chocolate for the glaze and garnish. Place about a third of the chocolate (about 125-150 grams (approximately 4 to 5 ounces)) in a bowl. Boil the cream, let cool slightly and pour gradually over the chocolate, pour it slowly while stirring constantly so that the chocolate melts. Then allow to cool. Pour the glaze over top of the cake, smooth into an even layer and leave to set.
Remove the baking frame, straighten the edges of the cake with a very sharp, damp knife.
Melt the rest of the chocolate and temper. Spread several 4 to 5 cm (approximately 1 1/2 to 2 inch) wide thin strips on the work surface next to each other. Before the chocolate is too set, individually peel off each strip from the work surface. Place two of them on the cake as to make package bands on the cake, draping down the sides of the cake. Use the remaining chocolate strips to make a bow for the top of the cake.